Stuffed piccadilly tomatoes: soft and delicious for a side dish easy to make!

published on 4 November, 2022 at 13:22
INGREDIENTS
500g of piccadilly tomatoes
Salt
70g (3/4 cup) of fresh breadcrumbs
20g (1/4 cup) of parmesan
Basil
1 clove of garlic
Salt
Pepper
Extra virgin olive oil
40ml (3 tbsp) of balsamic vinegar
80ml (5 tbsp) of water
15g (1 tbsp) of brown sugar
 
METHOD
  1. Cut the top cap of the tomatoes with a knife or a teaspoon and hollow it out to extract the internal pulp. Sprinkle a pinch of salt inside each tomato and set them aside for 20 minutes.
  2. In a bowl add the fresh breadcrumbs, parmesan, basil, garlic, salt, and pepper. Finally add the juice obtained from the pulp of the tomatoes, which you will filter with a sieve and a drizzle of oil. Mix to obtain a moist and grainy mixture
  3. Stuff all the tomatoes with the mixture, helping with a teaspoon.
  4. Pour the olive oil into the pan and add the stuffed tomatoes. Fry for about 5 minutes and then add the balsamic vinegar, water, and brown sugar.
  5. Cook for about a few minutes until the tomatoes are soft and remove from the pot and serve.
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